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Añejo means "aged" in Spanish. By Mexican regulation, an añejo rests at least one year in oak barrels of 600 liters or less. Longer time in oak turns the spirit amber and adds butterscotch, dark chocolate, dried fruit and toasted oak on top of the agave. It's usually sipped neat, and it's popular with bourbon and whiskey drinkers.
It sits above reposado in age and usually in price, which we explain in why is Añejo more expensive than reposado. TROPA Añejo pours with dark chocolate, roasted hazelnut and buttery toffee. The first 300 bottles sold out, so join the waitlist for the next drop.
